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3/4

This recipe was delicious but ALOT of work. you definitely need to plan ahead before making this one but its worth it. We made the full recipe and froze the cakes to reheat for a later date and they were just as good. I also used chicken stock instead of the vegetable stock.

mellin
/ 01.11.2016

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I used this to satisfy the vegetarian need on a Christmas Day buffet, but they were immensely popular with the carnivores also. I followed recipe exactly, and loved them. My only thought would be to add some finely chopped mushrooms and/or walnuts. Very winter-y.

DeweyDecimalDog
from Boston
/ 12.30.2013

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You absolutely must finish the recipe and fry the cakes! The the sage and celery pop, and the crunch really makes it. Agree with other users that it's bland as just risotto (and that chicken broth might make it even better), but quite think it's worth making. Froze and planning to serve with slow cooked duck with figs and port for Christmas. So glad I had extras to eat right away!

BackBayGrrl
from Cambridge, MA
/ 12.20.2013

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This was an interesting recipe with the wild rice giving some nice nutty overtones. I served this with the sage parmesan cream sauce from the butternut squash flan recipe (Gourment 2004.

borabora
from Campbell, NY
/ 10.12.2013

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The risotto turned out too good for the recipe's sake - none made it into cakes...

NotMod
/ 06.02.2011

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These are a lot of work but worth the effort - I made them ahead of time on a griddle and reheated in 325 degree oven just before serving. These are so much better than risotto for dinner parties because they can be done ahead. They go equally well with chicken, beef, and lamb.

katwin754
from Hingham, MA
/ 11.19.2007

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I made this as risotto, not the cakes and I
was disappointed. There was really no
flavor. I liked the wild-rice, but I think I'll stick
to my old risotto recipe and just throw-in wild-
rice

A Cook
/ 06.20.2007

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I made this strictly as risotto--I omitted the celery and used chicken stock in place of vegetable and dry white wine in place of Marsala. I added saffron and used more wild rice than called for. The wild rice and fresh herbs are a nice addition to risotto and I would make it again.

A Cook
from Westfield, NJ
/ 03.07.2004

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A typically fussy Gourmet Magazine recipe. It worked well for a dinner party since it's a clever way to make risotto ahead of time. I recommend you make your favorite risotto (probably with a *much* shorter ingredient list), then add the eggs and fry the cakes as directed. And get a griddle so you can fry 8-10 at a time.

A Cook
from Connecticut
/ 11.09.2003

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I love risotto but don't like making it for dinner parties because it is too labor intensive. I thought these would be a nice compromise. They are good, and it's nice that they can be made ahead, but they are A LOT of work. You need to keep the cakes small so they hold together, which means you end up at the stove for a LONG time. And in the end they aren't as good as a fresh, creamy al dente risotto.